- 1/2 cup vegetable oil, or more as needed
- 12 small corn tortillas
- 1 pound ground beef sirloin or chuck
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 fresh hot chile, seeded and minced, optional
- 1 tablespoon ground cumin
- 2 tablespoons tomato paste
- 1 cup roughly chopped radishes for garnish
- 1/2 cup chopped fresh cilantro leaves for garnish
- 2 limes, quartered, for serving
- Pour 1/2 inch of oil into a skillet and set over medium-high heat.
- When hot, put a tortilla in the pan and let it cook until it starts blistering but is still soft, less than 15 seconds.
- Flip it with tongs, then fold it over and hold it for a few seconds.
- Once the tortilla is crisp enough to hold its shape, cook it, turning it every few seconds, until it's crisp all over, 15 to 30 seconds more.
- Transfer to paper towels to drain.
- Repeat with the remaining tortillas, adjusting the heat and adding more oil as necessary.
- Carefully pour all but 2 tablespoons of the oil out of the pan and lower the heat to medium.
- Add the ground beef, sprinkle with salt and pepper, and cook, stirring occasionally and breaking it up until it starts to brown, 5 to 10 minutes.
- Add the onion and cook, stirring occasionally, until it softens and begins to color and the meat is getting crisp in places, 5 to 10 minutes more.
- Add the garlic and the chile and cook until the vegetables soften, 1 to 3 minutes.
- Add the cumin and tomato paste and cook and stir until the mixture is fragrant, 1 minute.
- Taste and adjust the seasoning.
- Divide the meat among the taco shells and top with the radishes and cilantro.
- Serve with a squeeze of lime.